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Black Winter
This full-bodied porter is guaranteed to satisfy the most avid porter head. The higher alcohol is hidden naturally in the complexity of taste produced by the many malts used. Well balanced, very dark, and thick.
| Brewer: | Jim Lanning | Email: | ozricofpsyth@geocities.com | |||||
| Beer: | Black Winter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.085 | FG: | 1.010 | |||||
| Alcohol: | 9.7% v/v (7.6% w/w) | |||||||
| Water: | Filtered spring water only. | |||||||
| Grain: | 12 lb. American 2-row 2 lb. German Munich 8 oz. Belgian biscuit 2 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 70-80L 1.5 lb. British chocolate 3.5 lb. German Vienna |
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| Mash: | 89% efficiency | |||||||
| Boil: | 60 minutes | SG 1.065 | 13 gallons | |||||
| 2.29 lb. Honey 0.76 lb. Molasses |
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| Hops: | 1.30 oz. Mt. Hood (4.4% AA, 60 min.) 1.73 oz. Perle (8.1% AA, 60 min.) 0.43 oz. Mt. Hood (4.4% AA, 10 min.) |
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| Yeast: | Wyeast 1728 Scottish ale | |||||||
| Log: | Pitch yeast @ 80º. Primary ferment for 10 days. Secondary-10 days. Prime and bottle @ 1.010. Age 4 weeks and enjoy! |
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| Tasting: | Wouldn't change anything in this recipe. Its just too damn good! | |||||||
Recipe posted 08/12/00.
